This moist lemon zucchini bread is a perfect combination of fresh flavors. It uses lots of zucchini, giving it a nice texture, and a burst of lemon makes it refreshing.
When I bake this bread, the smell fills my kitchen and brings everyone running. It’s like a hug in a loaf form! I love enjoying it warm with butter on top. Yum!
Key Ingredients & Substitutions
All-Purpose Flour: This is the base for the bread. You can use whole wheat flour for a healthier option, but it might give a denser texture.
Vegetable Oil: I prefer vegetable oil for its light flavor, but melted butter works wonderfully too. If you want a lighter option, applesauce can replace half the oil.
Lemon Zest and Juice: Fresh lemon is best for bright flavor. If you’re out of lemons, use bottled lemon juice, but the zest won’t be the same.
Zucchini: Grated zucchini adds moisture and texture. You can substitute it with carrots for a different flavor, or use both for extra goodness.
Sour Cream/Yogurt: This adds moisture and richness. If you want a dairy-free version, go for coconut yogurt; it works well too!
How Can You Achieve the Perfect Moist Texture?
Getting that wonderful moist texture is key in this recipe, and it comes down to a few techniques. First, don’t overmix the batter. Mix until just combined to avoid a dense loaf.
- Make sure your zucchini is well grated and not too watery. You might want to squeeze out some excess moisture if using very watery zucchini.
- Use room temperature ingredients, as they blend together better and create a fluffier batter.
- Watch your baking time! Start checking at 50 minutes, and remove the bread when a toothpick comes out clean.
Following these tips will help ensure your bread turns out incredibly moist and delicious! Enjoy baking!
Moist Lemon Zucchini Bread
Ingredients You’ll Need:
For the Bread:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup vegetable oil (or melted butter)
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest (from 1-2 lemons)
- 2 tablespoons fresh lemon juice
- 1 1/2 cups grated zucchini (about 1 medium zucchini; no need to peel)
- 1/2 cup sour cream or plain yogurt (adds moisture)
- Optional: 1/4 cup chopped walnuts or pecans
For the Lemon Glaze:
- 1/2 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
- 1 teaspoon lemon zest (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and 50-60 minutes for baking, plus a little extra time for cooling and glazing. In total, you’re looking at about 1 hour and 30 minutes for the whole process. It’s worth the wait for that lovely, fresh bread!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating up, grease and flour a 9×5-inch loaf pan, or you can line it with parchment paper for easy removal later.
2. Mix the Dry Ingredients:
In a mixing bowl, sift together 1 1/2 cups of flour, 1/2 teaspoon of baking soda, 1/2 teaspoon of baking powder, and 1/4 teaspoon of salt. This will help incorporate air and make your bread light and fluffy. Set this bowl aside.
3. Combine Wet Ingredients:
In a large mixing bowl, whisk together 1/2 cup of vegetable oil and 3/4 cup of granulated sugar until well combined. This should take about 1-2 minutes. Then, add 2 large eggs, beating well after each one. Next, stir in 1 teaspoon of vanilla extract, 1 tablespoon of lemon zest, and 2 tablespoons of fresh lemon juice.
4. Add Zucchini and Sour Cream:
Now, fold in 1 1/2 cups of grated zucchini and 1/2 cup of sour cream (or plain yogurt) until everything is evenly mixed.
5. Combine Dry and Wet Ingredients:
Slowly add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix – it’s okay if there are a few lumps! If you’re using nuts, gently fold in 1/4 cup of chopped walnuts or pecans at this point.
6. Bake the Bread:
Pour the batter into the prepared loaf pan and smooth the top. Now it’s time to bake! Put the pan in the oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Prepare the Glaze:
Once baked, remove the bread from the oven and let it cool in the pan for about 10-15 minutes. Then, carefully transfer it to a wire rack to cool completely. While it’s cooling, prepare the lemon glaze by whisking together 1/2 cup of powdered sugar with 1-2 tablespoons of fresh lemon juice until it’s smooth and pourable.
8. Glaze and Serve:
Once the bread has completely cooled, drizzle the lemon glaze over the top. For a lovely finishing touch, sprinkle some extra lemon zest on top. Then, slice, serve, and enjoy every moist, tangy bite of this delicious lemon zucchini bread with your favorite beverage!
This recipe will give you a beautifully moist and flavorful loaf—a delight for any lemon lover!
FAQ for Moist Lemon Zucchini Bread Recipe
Can I Use Whole Wheat Flour Instead of All-Purpose Flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may result in a denser texture. For best results, consider using half whole wheat and half all-purpose flour.
How Do I Store Leftover Bread?
Store any leftover lemon zucchini bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer for up to 3 months. Just thaw it at room temperature when you’re ready to enjoy it again!
Can I Make This Recipe Vegetarian/Dairy-Free?
Absolutely! To make this recipe dairy-free, you can use almond milk yogurt or coconut yogurt in place of sour cream, and stick with vegetable oil instead of butter. Always check that your ingredient labels are dairy-free to be sure.
What If I Don’t Have Zucchini?
If you don’t have zucchini, you can substitute it with grated carrots or even applesauce for a different flavor profile. Just make sure to keep the moisture levels in mind, as zucchini helps keep the bread moist!
